The former Top Chef contestant (previously of Ivy and Food Gang) grew up with a North Carolina barbecue pedigree. His joint will serve such purebred dishes as baby back ribs; pulled pork and beef brisket; and sides like mac ’n’ cheese, cheddar grits, and burnt-end beans. Regional fare will also be paraded (rock shrimp chowder, rock shrimp and oyster po’boys).

Teacup-size appetites can opt for the salads, including Homestead-grown tomato with arugula and basil-balsamic vinaigrette.

Look for the venue in a strip mall off Biscayne, where a brick wine-and-beer bar, an open kitchen, and cherry wood tables set the stage.